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Research ArticleEffects of 1-Methylcyclopropene Treatment on PhysicochemicalAttributes of “Hai Jiang” Yardlong Bean during Cold Storage

Zitao Jiang , Jiaoke Zeng, Yunke Zheng, Hong Tang, and Wen Li

Institute of Tropical Agriculture and Forestry, Hainan University, Haikou, China

Correspondence should be addressed to Wen Li; [email protected]

Received 25 April 2018; Accepted 28 June 2018; Published 9 September 2018

Academic Editor: Vito Verardo

Copyright © 2018 Zitao Jiang et al. is is an open access article distributed under the Creative Commons Attribution License,which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

e yardlong bean belongs to nonclimacteric fruit. e objective of this study was to investigate the eects of 1-methyl-cyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvestedyardlong beans were treated with dierent concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21days. e results showed that, compared with the control, the decrease in rmness and good fruit rate and the degradation ofchlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxidedismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weightloss could be inhibited signicantly by 1-MCP treatments. Of the dierent concentrations of 1-MCP, 1.0 μL·L−1 proved to have thebest preservative eects, extending storage time and delaying ripening and senescence of yardlong beans. ese results indicatedthat 1-MCP treatment provided an eective method for delaying the postharvest senescence of fresh yardlong beans.

1. Introduction

e yardlong bean (Vigna unguiculata (Linn.) subsp. (ses-quipedalis)) is a very popular and healthy horticultural productwith a high nutritional value. It is commercially cultivated,and its green pods are eaten throughout the tropical andsubtropical areas, covering Asia, Africa, South America, andSouthern Europe [1–3]. e yardlong bean, which is a crispand tender legume, is a good source of proteins, dietary bers,vitamins, anticarcinogenic compounds, etc. [4, 5]. How-ever, yardlong bean is easy to deteriorate and lose commodity,mainly due to its browning skin color, dehydration, andsoftening characteristics after harvest, ultimately leading toquality decrease during the transportation and selling [6].

Ethylene is one of the important factors that in¢uencevegetable preservation, which promote the process of vege-table senescence and accelerate its quality deterioration.1-Methylcyclopropene (1-MCP) is an ethylene action inhibitorthat blocked the ethylene signaling transduction by interactingwith ethylene receptors in climacteric fruits and vegetables [7].Suppression of ethylene activity neutralizes many adverseeects on postharvest fruits and vegetables such as increased

respiration rate and ethylene production, accelerated soften-ing, senescence, color change, starch breakdown, and otherphysiological disorders [8–10]. Commercial application of1-MCP in edible crops was introduced by Rohm and HaasCompany [11]. Due to its nontoxic mode of action, lowproduct application rate, and nonexistent residues in post-harvested fruits and vegetables, 1-MCP has been widely usedin postharvest fruits and vegetables preservation [12].

Previous studies reported that 1-MCP has positive eectson delaying ripening and senescence of climacteric fruits andvegetables, such as guava [13], pear [9], plum [10], and tomato[14]. However, it has been found that 1-MCP may also showsignicant preservation eects on inhibition of senescence,physiological disorders development, degreening, and colorchange in some nonclimacteric fruit and vegetables [15],e.g., eggplant [16], jujube [17], broccoli [18], and pitaya [15].

Yardlong bean belongs to the nonclimacteric group [19].e preservation methods of yardlong bean mainly focusedon modied storage atmosphere, coating, hot water treat-ment, chemical treatment, etc. [6, 20]. In¢uence of 1-MCPon physicochemical attributes is rarely studied. erefore,the aim of the present study is to investigate the eects of

HindawiJournal of Food QualityVolume 2018, Article ID 7267164, 7 pageshttps://doi.org/10.1155/2018/7267164

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different concentrations of 1-MCP on physicochemicalcharacteristics, including skin color, firmness, weight loss,and content of Vc and MDA, and the effects on activities ofSOD and POD were investigated too.

2. Materials and Methods

2.1. Yardlong Bean Fruit and 1-MCP Treatment. Freshyardlong beans (cv. “Hai Jiang” with dark green color, crisp,and tight flesh) were harvested from a commercial field inYongxin town, Hainan province, China. Beans were packedinto cardboard boxes and transported to the laboratorywithin 2 h. Pods with uniform size and absence of diseaseswere selected and then randomly divided into five groups,with ∼150 fruit (30 pods were used for appearance obser-vation, and 120 pods were used for the determination ofindexes every three days.) each. Treatments designated as CK(control, distilled water), 0.75 μL·L−1, 1.0 μL·L−1, 1.25 μL·L−1,and 1.5 μL·L−1 of 1-MCP (EthylBloc, Rohm and Haas China,Inc.) were conducted. Yardlong beans were placed in a 38 Lcontainer and fumigated with the different concentrations of1-MCP at 25°C for 12 h. ,e yardlong beans were thenplaced in polyethylene bags (Xin Feng Company, China) andtransferred to 8°C and 85± 5% RH and stored for 21 days.,ree replicates of fifteen pods were sampled at every thirdday to determine physicochemical characteristics.

2.2.Weight Loss, Good Fruit Rate, and Firmness. Weight losswas determined for 30 pods from each treatment group [21].Pods were weighed individually before packing and duringstorage. Good fruit rate (%) was evaluated by determiningthe percentage of surface area showing healthy status andmeasured based on the method reported in [22].,e sensoryquality, in terms of changes in visual appearance and ac-ceptability, was rated on a nine-point Hedonic Scale: 9,excellent (fully characteristic of the product, color, freshness,hardness, and juiciness; like very much); 7, very good (faintloss of sepal greenness, freshness, hardness, and juiciness;like moderately); 5, good (further loss of freshness, hardness,and juiciness; like, limited marketability); 3, fair (faint tissuedisruption; neither like nor dislike, limited edible quality),and 1, poor (distinct tissue disruption; dislike very much,inedible quality). Firmness was measured using a firmnesstester (FMH-1, Takemura Motor Manufacturing, Matsu-moto, Japan). ,e measurement was conducted with thepenetration depth of 10mm, and five equally position ofsingle side were performed. ,ree replicates with threepods were performed, and the results were expressed inNewton (N).

2.3. Determination of Color and Chlorophyll Content. Podcolor parameters of L∗, a∗, and b∗ were evaluated usinga colorimeter (Konica Minolta, CM-700d, Osaka, Japan)with an 8mm aperture and a d65 illuminant setting.Chlorophyll was determined using a colorimetric method[23]. Samples from pods of approximately 0.5 g weregrounded in a mortar with a small amount of quartz sand,calcium carbonate powder, and 5mL of 80% acetone to

produce a homogenate, and then 10mL of 80% acetone wasadded until the mixture became white. ,e mixture was leftto stand for about 3–5min. ,e homogenate was then fil-tered into 50mL brown volumetric flasks through filterpaper.,emortar, pestle, and the residue were rinsed severaltimes with 80% acetone until the filter paper and residueshowed no green coloration. ,e filtrate was diluted with80% acetone to a final volume of 25mL. ,e supernatantwas used in the chlorophyll assay using colorimetric de-termination with a T6-spectrophotometer (model: T6,Beijing Purkinje General Instrument Company, Beijing,China) at 440 nm, 645 nm, and 663 nm colorimetric wave-lengths, with three replicates of each sample.

2.4. Determination of Vc Content. ,e contents of Vc weremeasured by 2,6-dichlorophenolindophenol titration [17, 24].Vc concentration was calculated according to the titrationvolume of 2,6-dichlorophenolindophenol and expressed asmg·100 g−1. Samples from pods of approximately 2.0 g weregrounded in a mortar with a small amount of quartz sand and5mL of 2% oxalic acid to produce a homogenate. After cen-trifugation, the supernatant was extracted with oxalic acid to50mL, and the 10mL sample was titrated with 2,6-dichlor-ophenolindophenol. ,e solution was slightly red in color andnot fading in 30 s. ,e amount of the solution was measured.

2.5. Determination ofMDAContent. ,e pod MDA contentwas determined using the thiobarbituric acid (TBA) reaction[25, 26]. A 2 g sample of pod tissue was homogenized in 10%trichloroacetic acid. ,e homogenate was centrifuged at12,000 g for 20min at 4°C. ,en 3mL supernatant and 3mL0.6% thiobarbituric acid were added to a 10mL test tube, themixture was heated in a boiling water bath for 20min, andcooled immediately. Absorbance was then measured at450 nm, 532 nm, and 600 nm, using distilled water as a blank.Data were expressed as mmol g−1.

2.6. Assay of SOD Activity. SOD activity in pod tissue wasestimated using the method discussed in [27]. Approxi-mately 1.0 g samples of pod tissue were weighed andgrounded with a pestle in an ice-cold mortar with 5mLextracting solution in 50mM sodium phosphate (pH 7.8).,e reaction mixture (5mL) contained 50mM sodiumphosphate buffer (pH 7.8), 130mM methionine, 750 μMnitroblue tetrazolium (NBT), 100 μM EDTA-Na2, 20 μMriboflavin, and 0.1mL enzyme extract. ,e mixture wasilluminated by light (60molm−2 s−1) for 20min, and theabsorbance was then determined at 560 nm. Identical so-lutions kept in the dark served as blanks. SOD activity wasexpressed as U g−1, where one unit was defined as theamount of enzyme that caused a 50% decrease of the SODinhabitable NBT reduction per mass of fruit pulp per hour.

2.7. Assay of POD Activity. POD activity in pod tissue wasestimated by using the method reported in [28]. Approxi-mately 1.0 g samples (pod) were weighed and grounded witha pestle in an ice-cold mortar with 5mL extracting solution

2 Journal of Food Quality

(1mmol PEG, 4% PVPP and 1% Triton X-100). ,e ho-mogenates were centrifuged at 12,000 g for 30min at 4°C.,eresulting supernatants were used to determine enzymaticactivities. Crude enzyme extraction solution was assayedusing 3mL of 25mM guaiacol as the substrate. Enzymeextraction solution (30 μL) was added to 50 μL of 30% H2O2;the reaction started by rapid mixing. At start time, the re-actionmixture was transferred into a cuvette and placed in thespectrophotometer sample chamber. With distilled water asa reference, the absorbance values were recorded at 470 nmper 15 s, and one unit of POD was defined as the enzymeactivity changes of 0.01 in the 470 nm absorbance in oneminute. Results were expressed as U g−1min−1.

2.8. Statistical Analysis. All data were expressed as meanvalues± standard error and analysed using SPSS version17.0 (SPSS, China, Zhejiang University). Data at each timepoint were subjected to one-way analysis of variance(ANOVA), and differences between pairs of means weremeasured using Tukeys HSD. P< 0.05 was considered asa significant difference.

3. Results and Discussion

3.1. Effect of 1-MCPTreatment on theWeight Loss, Good FruitRate, and Firmness. Weight loss, good fruit rate, andfirmness were recognized as quality attributes of postharvestyardlong bean that affect pod texture and freshness.As shown in Table 1, 1-MCP treatments exhibited

significantly (P< 0.05) lower losses of weight than controlgroup after 21 days storage, and 1.0 μL·L−1 concentration of1-MCP exhibited the most retarded effect. Compared withcontrol, weight loss of 1.0 μL·L−1 1-MCP decreased from1.90% to 0.8% at 3 d and from 26.0% to 16.7% at 21 d. 1-MCPtreatment delayed the softening and maintained the healthycharacteristic of yardlong bean during 21 days of storage.After being stored at 8°C for 21 days, significant differenceswere observed between control and 1-MCP-treated beans,and highest values were found in the group treated with1.0 μL·L−1 concentration of 1-MCP, with 51% of good fruitrate and 4.2N of firmness at 21 day, respectively (Table 1).,us, 1.0 μL·L−1 1-MCP treatment could effectively reducethe rate of weight loss and suppress the decline of the goodfruit and firmness. Similar results have also been reported inavocado [29], Chinese chive scape [30], and eggplant fruit[16] that 1-MCP treatment effectively reduced weight loss,maintained higher firmness, and good fruit rate.

3.2. Effect of 1-MCP Treatment on the Color and ChlorophyllContent. Skin color is one of the important indicators ofvegetable quality. 1-MCP significantly delayed (P< 0.05)the increase of a∗ and b∗ values and the decrease of L∗ value ascompared to the pods in the control group (Figures 1(a)–1(c)).On day 21, a∗ and b∗ values of 1.0μL·L−1 1-MCP-treated podswere higher by 1.06 and 1.26 than those of controls, re-spectively (Figures 1(b), and 1(c)). A sharp decrease inchlorophyll content was observed in the untreated pods after

Table 1: Effects of 1-MCP treatment on weight loss, good fruit, and firmness of yardlong bean during storage at 8°C. Firmness values aremean± standard error from three replicates. Photograph showing the effects of 1-MCP treatment on yardlong bean fruit after 21 days ofstorage at 8°C.

CK

0.75 μL L–1

1.0 μL L–1

1.25 μL L–1

1.5 μL L–13 d 21 d

1-MCP treatmentsWeight loss (%) Good fruit (%) Firmness (N)

3 d 21 d 3 d 21 d 3 d 21 dControl 1.9aZ 26.0a 75.0d 32.0 7.2± 0.001e 3.3± 0.004e0.75 μL·L−1 1.6b 17.1d 90.0a 47.0b 7.3± 0.05d 4.0± 0.014b1.0 μL·L−1 0.8c 16.7e 89.0b 51.0a 7.4± 0.015c 4.2± 0.001a1.25 μL·L−1 0.9c 18.3c 80.0c 43.0c 7.5± 0.016b 3.8± 0.007c1.5 μL·L−1 1.6b 22.6b 80.0c 36.0d 7.6± 0.001a 3.5± 0.014dZMean values (weight loss; good fruit n� 30; firmness n� 9; ±SE) in each column followed by different lower case letters are significantly different at P≤ 0.05using Tukeys HSD.

Journal of Food Quality 3

21 days of storage (Figure 1(d)). After 21 days of storage,yardlong bean treated with 1.0μL·L−1 1-MCP had the highestchlorophyll content (0.18mgg−1). ,ese results were inagreement with that of the previous studies that 1-MCPtreatment delayed the color change of broccoli floret [18, 31],Strawberry [15], and eggplant [16].

3.3. Effect of 1-MCPTreatment on the Vc Content. One of thenutritional importance of yardlong bean focused on vitaminC (Vc). A shape decrease of Vc content of all the fivetreated yardlong beans were observed over the storage time(Figure 2). 1-MCP treatment retarded the Vc content declineon 5% level as compared to the control (Figure 2). 1.0 μL·L−1concentration of 1-MCP treatment obviously restrained the

Vc decreasing rate, as the Vc decreasing rate at 1.0 μL·L−11-MCP-treated beans was 58.2%, which was remarkably lowerthan that (93.3%) of the controls after 21 days storage.,us, theresults indicated that 1-MCP treatment had the positive role inmaintaining Vc content of yardlong bean, especially treatedwith 1.0μL·L−1 1-MCP. ,is result was in agreement withprevious studies that Vc content lost more than half in broccoliduring postharvest storage, and 1-MCP treatment maintainedsignificantly better retention of Vc [18, 32].

3.4. Effect of 1-MCP Treatment on the MDA Content.MDA is a major product of membrane lipid peroxidation,reflecting cellular membrane integrity. MDA content inboth control and 1-MCP-treated yardlong beans increased

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Figure 1: Effects of 1-MCP treatment on L∗ (a), a∗ (b), b∗ (c) values, and chlorophyll content (d) of yardlong bean during storage at 8°C.Each data point is the average of nine pods. Error bars represent the standard error of the means. Control (✲), 0.75 μL·L−1 (■), 1.0 μL·L−1 (•),1.25 μL·L−1 (◆), and 1.5 μL·L−1 (▲).


progressively, with a lower level of 1-MCP-treated pods thanin the control after 21 days storage (Figure 3). MDA contentof untreated fruit increased remarkably after 9 days ofstorage (Figure 3). In the middle of the storage period (12days), MDA content of the control beans was higher by 0.83,0.72, 0.54, and 0.46mmol g−1 than that in 0.75, 1.0, 1.25, and1.5 μL·L−1 1-MCP-treated beans, respectively. Hong et al.[13] found that 1-MCP treatment inhibited the increase ofMDA content in early storage, but the effect was not sig-nificant at the latter period of storage, which is similar to theconclusions of this study. However, no effect of 1-MCPtreatment on MDA was reported in field-grown cotton [33].

3.5. Effect of 1-MCP Treatment on the SOD and PODActivities. SOD and POD are important enzymes related tofruit and vegetable senescence and defense responses,protecting cells from oxidative damage by scavenging re-active oxygen species [34, 35]. ,e SOD activity decreased inthe first three days of storage, then increased rapidly, andpeaked at day 6 (control and 1-MCP at 1.5 μL·L−1), day 9 (1-MCP at 0.75 and 1.25 μL·L−1), and day 12 (1-MCP at1.0 μL·L−1). ,e 1-MCP-treated samples exhibited higherSOD activities than those in the controls after 3 days ofstorage (Figure 4(a)). POD activity in the control beansincreased and peaked at the 6th day and then declined. PODactivities in treated beans showed two fluctuation andpeaked at the 9th day and 15th day. ,e treated beans hadhigher POD activities after 9 days of storage, and POD

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Figure 2: Effects of 1-MCP on Vc content of yardlong bean fruitduring storage at 8°C. Error bars represent standard error of themeans. Control (✲), 0.75 μL·L−1 (■), 1.0 μL·L−1 (•), 1.25 μL·L−1 (◆),and 1.5 μL·L−1 (▲).

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Figure 3: Effects of 1-MCP treatment on MDA content of yardlongbean during storage at 8°C. Each data point is the average of nine fruits.Error bars represent the standard error of the means. Control (✲),0.75μL·L−1 (■), 1.0μL·L−1 (•), 1.25μL·L−1 (◆), and 1.5μL·L−1 (▲).

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Figure 4: Effects of 1-MCP treatment on SOD (a) and POD (b)activities of yardlong bean during storage at 8°C. Each data point isthe average of nine fruits. Error bars represent the standard error ofthe means. Control (✲), 0.75 μL·L−1 (■), 1.0 μL·L−1 (•), 1.25 μL·L−1(◆), and 1.5 μL·L−1 (▲).


activity in 1.0 μL·L−1 1-MCP-treated bean was the highest ofall the treatments (Figure 4(b)). ,e results suggested that 1-MCP treatment could significantly induce SOD and PODactivities, and 1-MCP at 1.0 μL·L−1 had the significant effecton improving the activities of SOD and POD. ,e similarenzyme activities enhanced by 1-MCP were reported ingreen asparagus [36], Chinese chive scape [30], and eggplant[16].

4. Conclusion

Positive effects of 1-MCP treatments were reported in thisstudy on physicochemical quality of yardlong bean duringcold storage. We demonstrated that the application of 1-MCPsuppressed the change in skin color and the decrease infirmness and reduced the increase in weight loss, the deg-radation in chlorophyll, and Vc content of yardlong beans. Inaddition, 1-MCP improved activities of antioxidant enzymes,such as SOD and POD, and reduced the accumulation ofMDA in yardlong beans. 1-MCP at a concentration of1.0 μL·L−1 proved to be the most suitable concentration of allthe treatments. Our results suggest 1-MCP at 1.0μL·L−1maintains postharvest quality of yardlong beans and has thepotential for commercial application in the future.

Data Availability

,e data used to support the findings of this study areavailable from the corresponding author upon request.

Conflicts of Interest

,e authors declare that there are no conflicts of interestregarding the publication of this paper.

Authors’ Contributions

Zitao Jiang, Jiaoke Zeng, and Wen Li contributed equally tothis study.

Acknowledgments

,is work was funded by a grant of Priming ScientificResearch Foundation of Hainan University (No. KYQD(ZR)1838) and the Horticulture Discipline Construction ofHainan University.

Supplementary Materials

,e supplementary file is the experimental data used tosupport the findings of this study. (SupplementaryMaterials)

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